WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
BRUSCHETTE WITH CHICKPEA PURéE AND ARUGULA
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
- Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
- Spread toasts with chickpea purée and serve topped with arugula salad.
JEN'S TOMATO ARUGULA BRUSCHETTA
This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
Provided by Esmee Williams
Categories Appetizers and Snacks Bruschetta Recipes
Time 4h30m
Yield 32
Number Of Ingredients 8
Steps:
- Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
- Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
- Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 2.6 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 52.7 mg, Sugar 1.2 g
BRUSCHETTA WITH CHICKPEA PUREE AND CHOPPED ARUGULA SALAD
Make and share this Bruschetta With Chickpea Puree and Chopped Arugula Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make toasts: Put oven rack in middle position and preheat oven to 425°F.
- Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
- Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
- Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.
Nutrition Facts : Calories 253.8, Fat 10.8, SaturatedFat 1.5, Sodium 633, Carbohydrate 33.3, Fiber 4.6, Sugar 1.2, Protein 6.4
BRUSCHETTA WITH SPICY CECI BEAN PURéE
Provided by Rick Tramonto
Categories Food Processor Bean Appetizer Cocktail Party Vegetarian Pine Nut Fall Winter Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
- 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
- 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.
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